Recipe courtesy of Chef Micheal Boyer
3 lbs Barilla® Spaghetti Pasta
½ cup sesame oil (split total measurement in half for two applications)
4 Tbl umami mushroom powder
½ cup toasted white sesame seeds
½ cup sichuan chili crisp
- In a sauce pot, bring mushroom broth to a boil. Do not salt the broth as it is already seasoned and you will be reducing it in a later step. Add the spaghetti pasta to the boiling broth and cook pasta to al dente according to the timing recommendations on the box. Using a spider, remove the pasta from the mushroom broth and transfer to a sheet tray oiled with ¼ cup sesame oil, toss to coat the pasta with oil. Allow to cool to room temperature, then evenly distribute the toasted sesame seeds onto the pasta, ensuring all sides are evenly coated.
- Measure the remaining mushroom broth. For every cup of mushroom broth, measure an equal number of teaspoons of corn starch. (10 cups mushroom broth, 10 tsp corn starch). In a mixing bowl, combine those 10 tsp corn starch with 1 cup of warm mushroom broth, whisking until dissolved. Bring the remaining mushroom broth to a simmer, then whisk in the corn starch slurry. Simmer the broth until it reaches sauce consistency and has the appropriate level of seasoning, skimming during the reduction to remove any impurities. Hold hot.
- Use the remaining ¼ cup sesame oil to lightly coat the maitake mushrooms. In a wok or saute pan over high heat, char the mushrooms on one side, then flip the mushrooms and add the sesame seed coated pasta to the pan. Continue cooking until the mushrooms and pasta are caramelized, then add the spinach and toss to just barely wilted. Spoon approximately 8 oz of pasta and vegetables into a warm pasta bowl.
- Spoon 3 Tbl of the warm reduced mushroom broth over the pasta, followed by 2 Tbl of the Sichuan Chili Crisp.
